* 1. Cork opened wine (white and red) and store it in the refrigerator for up to 2 weeks.
* 2. Keep a few extra intact corks in case one crumbles and can't be reused. (I keep a plastic one because it's indestructible.)
* 3. Feel free to mix different kinds of wines into any dish that you're preparing, as long as they're the same color.
* 4. Remember that red wine acts as a food coloring. Pears and peaches gain a nice rosy blush, but pork, chicken and white-fleshed fish turn a muddy red (something to keep in mind when you're entertaining).
* 5. Select pots and pans with nonreactive linings, such as glass, stainless steel, tin and enamel. Avoid aluminum, unlined copper and cast iron, which turn food dark and give it a metallic taste when an acidic ingredient such as wine is in the pot.
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